Sesame flour and process of making the same



Patented eats, 1923., r

YUCI-IEN ar, or New YORKQN. YQ

sEsAivtnFLouRiannrnoonss or MAKINGTHE SAME.

No Drawing. l

Toall vfi y er T Be it Known that I, 'YU CHEN LAI, kl

zen of China but not a citizen of the United States, and: 'residentbfNew York city, in

the county ofjNew York and Statev of New York, have invented certain newand i useful Sesame Flourand- Processes of Making the,

Same, of which thejfollowing is a specificati on fully described on nextpages; f?

Theinvention relates to sesame or ghee maarj flour and theprocessofjmakingthe same; an object thereof being" to produce by a novelprocess flour I V or theilil'ze from sesame or 'he'emaar' seeds. "1" IA, f rth f bje t of thi s intention is to ,7 produce a food product oringred entffrom sesame or; gheemaar seeds-wherein 'substam tially theentire seedisrendered usefulfand of commercial and economic {value'duetothe utilization of. afla'rge part of the seed heretoforethro'wn away aswaste. a

A further object of this invention isotoproduce from sesame or gheema-arseed a flour or other useful product possessing cer-* tamimportant*characteristlcs and qualltles rendering such productsusceptible'of valu: able and advantageous use invar ous ways, such forinstance as a food ngredient or as a substance adaptable for combinationor mixture with other food substances.

A further object of this invention is to produce from sesame orgheemaarseed a flour or analagous product formed, by virtue of thepresent process from both the oil and pulp of the seed a 1 i 9 Otherobjects of this invention will appear in the following descriptionthereof,

and it is of course understood-that various changes maybe made withlnthe scope of the appended claims without departing I from tlIQSPlIllt ofthe invention Heretofore, sesame or gheemaar seeds,

which have been largely cultivated, in southern China and other parts,havebcenused solely for the purposeof extracting the oil contenttherefrom toform a flavoring extract having: a distinctive flavor andaroma.

It is a known fact" that these seeds generally have a content of aboutforty per. cent of oil and about sixty per cent pulp,

Thus; it has been ther'practiceto utilize merely the oil extract fromthe seedand' throw away the entire pulp as-waste; It is a fact that thisflavoring extract which has been produced from the oil extract of thesesame or gheemaar 'seed does not keep over Application filedfiune 14,1921. Serial No. 477,611;

a a few months; at a timeas the extract has a tendencytqdeterlorateafter standing a relaquantity ofsesame or gh'eemaar seedis placed 7 masuitable conta neror heatmg'apparatuswh ch may preferably be -1n the.form "of mixer of anypreferredconstruction, and the seed'isthensubj'ectedfto heat. Iheseedis preferably raised to the desired;temperatime in order to accomplish thef'co oking opf eration bygradually raisingthe temperature, and I have found in practicethatatemperature of about 200917. issatisfactory.

Theseed is preferably cooked in this man- I 'ner in a substantiallyclosed container so as to retain substantially the entire flavor andaroma, and of course it is understood that the seeds-are mixed ,orstirred during the heating process Aftertheseed has been heated orcooked to the proper extent, the same is permitted i to cool slowly, inaclosed receptacle so, as to retain substantially all the flavor andaroma ofthe seed. Thereafter the cooked seed is preferably ground ormilled so as to pro- I duce a flour. It will thus be seen that th sflouris composed ofsubstantially the entire pulp and oil ofithe seed,while at the same timeby, virtue of the heating or cooking process theflavor and aroma of theseed arefixed and are rendered non volatile;' Iti is to be particularly jnoted that where the oil is extracted from theuncooked seed as heretofore andutilized as a flavoring and perfumedextract the latternotfo'nly deteriorates-within a. few months but, thepulp of theseedwas valueless and could'not'be utilized readily for anyknown purposegj .However I have discovered that by heating andfcookingthe pulp to a suflicient extent the same can advantageously be groundand.

used as a, nutritious and edible flour, which together withthe oilcontent having: a very desirable and distinctive flavor and aromarenders'the resulting product of great value;

particularly as food ingredient and adapted particularly to be mixedWithother'flours,

for instance, to form a combined flour having'useful and'desirablequalities andchar-I acterl'stics.

, Thus, sesame or gheeinaar 'fl'oundnade in accordance with thepresentimproved process, may be used in various ways and may be combined withwheat flours, barley, rice, sugar. meals, nut fiours,j etc. Ihave foundthzit aheut one thousand pou11ds",iof rdi nary flour coinliinedwith.about one hundred and fifty pounds sesame or ,gheemaar flour willproduce a flour" of superior quakity having a. distinctive, fiayorandadapted for .manyuseful,cookingpurposesfOf.

course it is'understood that the herein inentloned uses oi: sesame orgheelnaar flour have beenindicatedby way of llustration only as theextent of use thereof in many relations and. combinations for cooking,pur

1 poses for instance'are almost unlimited.

It is to be understood that by sesame seeds [is Ineant the seeds of thesesame plant, which are frequently te rin'ed geemauor gheemaar seeds invariousiplaces, and particularly in Qhina Where cultivated to a largeextent: Ifclaim {IS IHYiIlVGIl'E-lOIlZ v v I 1; The hereln descr bedprocess of making flour from the sesame seed which consists in heatingthe seed to a "temperature suflicient to cook the same and grinding theseed. l

2. The herein described processof making flour composed of the pulp andoil of the sesan'ie seed, which consists in heating the sesame seed werelatively high'temperature suflirientto cook the same, then permittingit to cool, and then grinding or milling the same. g

3. The herein'described process of making' a product composed of thepulp and oil extract of the sesame seed, which consists 'in' graduallyheating in a partially closed \ies'sel a quantity, of sesame seed toatemperature sufiicient to cook the same, then perm tting the same tocool, and then grinding the cooked seeds.

' YU CHEN LAI.

